Gujing roast goose 古井烧鹅
Gujing roast goose is featured among the local specialties of Guangdong.
Roast goose has crisp skin and a strongly savory aroma. Try the Gujing specialty around Xinhui in Jiangmen, ordering a chopped portion to share.
How it is made
Goose is seasoned, dried and roasted until its skin browns and the meat cooks through, then chopped into bone-in portions. The preparation aims to preserve both crisp skin and juicy meat.
Flavour & texture
Expect a deep roasted aroma, rich fat and savory seasoning, with a textural contrast between skin and flesh. A dip may add a sweet or tart element.
Local roots & traditions
Gujing roast goose is associated with Gujing in Jiangmen's Xinhui area.
How to order Gujing roast goose
Ask for a mixed chopped portion and eat it soon after roasting.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Guangming roast squab 光明乳鸽 →
Young pigeon is seasoned and roasted until the skin becomes deeply colored and crisp. It is usually served in small bone-in portions, sometimes with a separate seasoning or dip. The skin is brittle and savory, while the meat is juicy and darker in flavor than ordinary chicken breast.
Houjie roast-goose lai fun 厚街烧鹅濑粉 →
Thick, rounded lai fun noodles are heated in broth and topped with chopped roast goose. The goose's juices and any finishing sauce season the bowl. The noodles are smooth and resilient, contrasting with tender meat and the firmer roast skin. The broth is richer where the goose rests.
Questions before you order
What name should I show when ordering?
Show 古井烧鹅 for Gujing roast goose. Ask for a mixed chopped portion and eat it soon after roasting.
Sources & reading
Recipes and servings vary between kitchens.